Warm salad of red cabbage, grapes and halloumi

Warm salad of red cabbage, grapes and halloumi

By
From
Roasting Tray Magic
Serves
2-4
Cooking time
30 mins
Photographer
Faith Mason

This is an unusual but tasty winter salad – the cooked grapes provide a pop of sweetness that works beautifully with the salty cheese and earthy cabbage.

Ingredients

Quantity Ingredient
100g black seedless grapes, halved if large
160g red cabbage, finely sliced
100g halloumi cheese, cut into small cubes
20g pumpkin seeds
2 tablespoons balsamic vinegar
5 tablespoons olive oil
sea salt
freshly ground black pepper
1 1/2 tablespoons lime juice, plus extra to taste
1/2 teaspoon runny honey
generous pinch chilli flakes
handful rocket
5g flat leaf parsley, roughly chopped
5g coriander, roughly chopped

Method

  1. Preheat the oven to 200°C.
  2. Place the grapes, cabbage, halloumi and pumpkin seeds in a 30 x 20 x 5-cm roasting tray. Pour over the balsamic vinegar and 2 tablespoons of the olive oil, then season with salt and pepper and toss until everything is coated. Roast for 20 minutes or so until the grapes and cabbage are tender.
  3. Meanwhile, whisk the remaining olive oil, the lime juice, honey, chilli flakes and salt and pepper together to make a dressing.
  4. Tip the contents of the roasting tray onto a serving platter. Add the rocket and herbs, and toss with the dressing, adding extra lime juice to taste. Serve immediately.
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